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Cheese Potato Puff with Dried Mushrooms

If you are looking for comfort food, this classic dish is recommended, especially during cold months. Warm up the kitchen and your tummy with this rather decadent mixture of potatoes and cheese. It reheats well, so if you don't feel like cooking for a few days, you will have plenty of nourishment on hand. Serve with a leafy green salad and some cornmeal johnny cakes for an especially filling and satisfying meal. Be sure to shop for the best quality cheese you can find. Mushrooms are optional but highly recommended, adding an extra and desirable earthly flavor to the dish. Do consider using fresh sautéed mushrooms in place of the dried variety if desired.

In a large pot, boil the potatoes with 1 teaspoon of the salt until they are fork tender. Drain well, transfer to a large bowl and mash.

While the potatoes are cooking, soak the dried mushrooms in hot water for 20 minutes. Drain and chop. Set aside.

Heat the butter over medium heat in a medium saucepan over medium heat. When hot, add the mushrooms, Cheddar, the remaining 1/2 teaspoon of salt and milk. Simmer until smooth. Fold into the potatoes along with the sour cream, beaten eggs and the dried red chili flakes.

Transfer to the prepared casserole dish and sprinkle with half of the Parmesan and chives. Bake uncovered in a preheated 350° oven for 40 to 50 minutes or until puffy and nicely browned on top. Garnish with the remaining Parmesan and chives and serve hot.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.